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No bread is an island

...entire of itself. (With apologies to John Donne!)

I live and breathe breadmaking. I’m an evangelist who would like everyone to make his or her own bread. I want to demystify breadmaking and show it as the easy everyday craft that it is. To this end I endeavour to make my recipes as simple and as foolproof as I possibly can.

I call my blog 'No bread is an island' because every bread is connected to another bread. So a spicy fruit bun with a cross on top is a hot cross bun. This fruit dough will also make a fruit loaf - or Chelsea buns or a Swedish tea ring...

I'm also a vegan, so I have lots of vegan recipes on here - and I'm adding more all the time.

About Me

Torn away from the bosom of my family at the tender age of 18 - and never lived in my home town of Blackburn again. The RAF took me to HK; After a hitch of four years I emigrated to Australia and joined the RAAF, which took me to HK where I met my wife of 43 years. I then joined GCHQ which took me (us, with 2 children now) back to HK. Retired at 55, trained as a teacher of adults, gained a 2:1 in Teaching and Training at Plymouth Uni (which I thought went well with the 2 'O' levels with which I left school). And I've been teaching breadmaking ever since. Now running 6 or 7 classes a week, plus the odd Saturday workshop. My passion is breadmaking - or perhaps I should say the teaching of breadmaking; I'm also very interested in early development; And I like to cook - but I consider myself to be pretty average. I have a wife, two children, a daughter-in-law and a son-in-law and three grandchildren, (who can all make bread) who come and stay with us in the holidays and half-terms. Away from my family, I'm happiest teaching a Family Learning group, with parents and children, none of whom have made bread before. I get a real buzz out of turning people onto breadmaking.

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Thursday, 17 April 2014

5:2 DIET: SOCCA OMELETTE - VEGAN AND GLUTEN AND SOYA-FREE

7th August 2013Why, oh why don't I have this more often?I've just made a quick version of this for lunch, which was absolutely fabulous - and only 184 calories!Lightly fry the tomato and mushroom to soften, and sprinkle with black pepper.Then:

10 squirts of oil (five for the tomato and mushroom, 5 for the 'omelette') - 5

Total 184 calories29th April 2013I just love chick-pea (gram) flour! It is full of flavour - and so useful in the kitchen.Here's a lovely, socca based, vegan, gluten-free, soya-free omelette-type dish. Dead easy - and dead gorgeous! This 'omelette' totals roughly 263 calories for those watching their weight. Served with the potato wedges linked to below, plus a serving of broccoli, the total comes to approximately 375.Ingredients:30g gram flourPinch of salt (optional)75ml water5 squirts of 'One-cal' olive oil (for the frying pan)Mix together, and add:5 slices of jalapeno peppers, chopped fine1 sun-dried tomato, chopped smallFilling:HoumousSprinkle of lemon juice1 field mushroom, sliced and lightly friedBlack pepper

Sharp, tangy and hot - and very few calories!

Method:Heat a medium-sized frying pan with a little oil (or, for calorie counters, use about 5 squirts of 'One-cal'), and pour in the batter.

Just starting to cook from the edges

Allow the pancake to cook for about 4-5 minutes, then, to make sure it's not sticking to the pan, gently lift the edges up all round with a spatula.Spread houmous over one half of it, sprinkle with lemon juice, then place the mushroom slices over the houmous.

Finished off with black pepper

Sprinkle with black pepper, then fold the other side of the pancake over the filling.

2 comments:

Lovely to make your acquaintance through#veganrecipehour. I am not vegan, but I might as well be as i do cook and eat a lot of vegan meals. I am excited to have found your blog, i love gram flour and have recently been making vegan tarts with it, I've had gram flour lots of ways, but not as a omelette, so will try this out for sure.